- 4 boneless skinless chicken breasts ( about 5 oz. each)
- 8 skewers ( metal or wooden, if wooden, soak first)
- lime wedge, for serving
- jasmine rice, cooked
- 2 tablespoons Thai red curry paste
- 2 tablespoons ground coriander
- 3 tablespoons peanut oil
- 2 teaspoons ground cumin
- 2 teaspoons superfine sugar
- 2 stalks lemongrass, very finely chopped
- 2 limes, juiced
- Mix the marinade ingredients together in a large bowl. Cut the chicken into 1-inch cubes and add to the marinade. Turn to coat evenly, cover, and refrigerate for 2-3 hours or overnight.
- Thread the marinated chicken onto the skewers and reserve the remaining marinade for basting. Cook the chicken on a prepared, medium-hot grill for about 7 minutes on each side, basting with the reserved marinade while cooking. Serve with lime wedges and jasmine rice.
- 2 1/3 cups all-purpose flour
- 2/3 cup rice flour or 2/3 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups butter, at room temperature
- 2/3 cup white sugar
- 2/3 cup packed brown sugar
- 3/4 cup butterscotch chips
- 2/3 cup brickle bits or 2/3 cup English toffee bits
- Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
- Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
- Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
- Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
- Bake for 1 hour, then score into bars while hot.
- Let cool, then cut completely.
- 3/4 cup sugar, divided
- 1/2 cup banana, ripe and mashed well
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour ( 1 cup weighs 4.5 oz)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup buttermilk (I use Saco brand powdered buttermilk, reconstituted.) or 1/4 cup plain fat-free yogurt ( I use Saco brand powdered buttermilk, reconstituted.)
- 1 3/4 cups powdered sugar
- 1/2 cup reduced-fat cream cheese, 1/3-less-fat, chilled ( 0.5 cup weighs 4 oz. I use Philadelphia regular.)
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
- CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
- Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
- In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
- Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
- FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
- Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!
- 2 tablespoons vegetable oil
- salt and pepper, to taste
- 2 (1/2 lb) monkfish fillet
- 1 teaspoon curry powder
- 1/2 cup brewed brewed green tea
- 1 tablespoon honey
- 1 pinch cayenne pepper
- Heat oil over medium-high heat in a large nonstick skillet.
- Salt and pepper the fish and add to skillet.
- Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
- Lower heat and scrape brown bits off pan bottom.
- Add curry powder and cook about 2 minutes or until fragrant.
- Return heat to medium-high and add green tea, honey, and cayenne.
- Bring to a simmer and add fish back to pan.
- Cook until sauce is thick and syrupy.
- Serve immediately.
- 12 ounces Brussels sprouts
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 sprig sweet basil, chopped
- 1 pinch salt
- 1 pinch pepper, to taste
- 1 tablespoon lemon juice (optional)
- Check brussels sprouts for old, tough outer leaves and remove. Slice them in half, especially if they are larger than golf balls.
- Heat the olive oil in a large skillet on medium to medium high heat. Add the sprouts.
- Fry the sprouts, making sure both sides are browned. Sear them so they are quite dark, then reduce the heat and continue to cook about 5 minutes, shaking the pan periodically.
- Add the garlic and when the pan has cooled to medium low heat. Then add the basil, salt and pepper.
- Spill a little water in the pan, enough to make a steam, and cover with a lid for the last three minutes to be sure the sprouts are tender.
- Put in a serving dish and sprinkle with a little lemon juice if desired.
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